The room was cozy and comfortable. Not set up for 5 people. One of our children had to sleep curled up into a ball on the chair. The only thing I really didn't care for waa the breakfast buffet. Having time pay for buffet just to have a couple items to eat. We aren't huge breakfast eaters.
Comment from Hotel Management
Aug 2, 2016 by Brent Andrew, Hotel Management
Thanks Cory for taking a moment to share your recent experience with us. I'm sorry to hear about one of your kids having to curl up in a chair? Its unfortunate that my guest services team weren't made aware of your family of five as the property is set up with guest rooms that can accommodate five or even six guests. The hotel has four room types that are equipped with either a queen size/double size sleeper sofa or a sleeper chair (an oversize chair that unfolds into a twin size bed).
The breakfast experience at our property is a bit different than other Holiday Inn hotels as we are a "Hub at Holiday Inn" concept. Breakfast is a combination of three "Breakfast Stations" - (1) a "Cold & Light Station" featuring fresh cut fruit, build your own yogurt parfait section, freshly baked muffins, toast, oatmeal, assorted cereals and more. (2) a "Hot & Hearty Station" with all your traditional favorites like pancakes, bacon, sausage, hashbrowns, etc. (3) a "Chef's Station" ready to create a customized omlette or Eggs Benedict for you. These breakfast station options are priced at $9.00 for the Cold & Light Station of $15.00 for all three stations. For those guests, like yourselves, who wanted a lighter option, we have The Hub Cafe that offers coffee, tea, cappuccino, muffins, fruit cups, yogurt, breakfast bars and more.
The information you have passed along to us is helpful as its an important reminder to our staff to be thorough in explaining to our guest what the hotel has to offer and how they can make your experience GREAT every time.
Thank you again for giving us the opportunity to look after you and your family while in sunny Saskatoon. Travel safe home!
All the best,
Brent Andrew, General Manager